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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
Polychaetes - Feeding and Digestion in Annelids Polychaetes involve both free moving (errant) and sedentary species. The free moving species are usually macrophagous and the s
How is the early diagnosis of genetic diseases usually done? The Genetic disease may be diagnosed in the prenatal period by karyotype analysis, in case of aneuploidies, or by D
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General characteristics of phylum
In this section we are to discuss the means by which populations get separated or isolated from each other, first gain the status of'Sub-species and finally evolve mechanisms which
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Explain what is pulse ? Examination of peripheral pulses as a very important step in cardiovascular examination. A normal pulse has upstroke (anacrotic limb) followed by a down
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